Tomato Soup

Tomato Soup

This simple tomato soup is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze the extra for rainy-day emergencies.

From EatingWell: March/April 2011
Yield: 8 servings, about 1 cup each
Active Time: 25
Total Time: 35


  1. 1 tablespoon butter
  2. 1 tablespoon extra-virgin olive oil
  3. 1 medium onion, chopped
  4. 1 stalk celery, chopped
  5. 2 cloves garlic, chopped
  6. 1 teaspoon chopped fresh thyme or parsley
  7. 1 28-ounce can whole peeled tomatoes, with juice
  8. 1 14-ounce can whole peeled tomatoes, with juice
  9. 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  10. 1/2 cup half-and-half (optional)
  11. 1/2 teaspoon salt
  12. Freshly ground pepper to taste


  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  2. Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
  3. Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
  • Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.


Nutrition Per Serving: 69 calories; 3 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 8 g carbohydrates; 3 g protein; 2 g fiber; 640 mg sodium; 420 mg potassium.

Nutrition Bonus: Vitamin C (27% daily value).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat